In the classic version of this Italian salad, beans are slow-cooked until uniformly softened. In this interpretation, the beans are blanched quickly, to...
Author: Martha Stewart
For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.
Author: Martha Stewart
Tart cornichons and rich creme fraiche help flavor this French-inspired version of an old-fashioned favorite salad dressing.
Author: Martha Stewart
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Author: Martha Stewart
This recipe lightens up average coleslaw by replacing mayonnaise with low-fat Greek yogurt.
Author: Martha Stewart
The pierogi can be assembled ahead of time and refrigerated on a lightly floured baking sheet, with waxed paper between the layers to keep them from sticking...
Author: Martha Stewart
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with...
Author: Greg Lofts
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this updated version, day-old bread is toasted -- rather than...
Author: Martha Stewart
This is a simple, classic salad to serve with roast chicken or seared steak.
Author: Martha Stewart
Swap out your typical cabbage for crunchy shoestrings of zucchini in this crisp and refreshing slaw side dish.
Author: Martha Stewart
Author: Martha Stewart
Section citrus (and any other juicy fruits) over a bowl or parchment paper and return the juices that collect to the recipe in some way. Here, the tangerine...
Author: Martha Stewart
Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.
Author: Martha Stewart
A sprinkling of poppy seeds turns this simple Mayonnaise-Cucumber Salad side dish into a superstar.
Author: Martha Stewart
A bit spicy, a touch sweet, this mixed tomato alad will be bursting with flavor-especially if you pick the ripest tomatoes you can find.
Author: Martha Stewart
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
Try this savory fennel salad from chef Alain Allegretti of Allegretti restaurant for a healthy and delicious side dish. Serve with Trouchia, a classic...
Author: Martha Stewart
Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery.
Author: Martha Stewart
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
Boiled broccoli is enlivened by shredded Parmesan cheese and a hint of butter.
Author: Martha Stewart
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give...
Author: Martha Stewart
In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in...
Author: Martha Stewart
So many broccoli recipes call for only florets, but the oft-overlooked stalks are just as delicious -- and good for you! Highlight them in a simple raw...
Author: Martha Stewart
Author: Martha Stewart
Delicious, fresh tomatoes transform this pasta salad into a tasty feast. Although the red, yellow, and green tomatoes make for a beautiful presentation,...
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.
Author: Martha Stewart
The protein-packed beans make this parsley salad a little heartier than most.
Author: Martha Stewart
Cabbage and radicchio get the sweet-treatment, thanks to honey.
Author: Martha Stewart
This endive-and-pear salad features blue cheese and lightly toasted hazelnuts is a flavorful dish full of interesting textures.
Author: Martha Stewart
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon...
Author: Martha Stewart
Cauliflower gets a double dose of zest, from grainy and Dijon mustard, in this creamy salad.
Author: Martha Stewart
Roasting endive and fennel calms the vegetables' slightly bitter flavor. Along with sweet blood oranges and dried figs, they combine well with the peppery...
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
Winter lettuces are heartier than most everyday salad greens and have a pleasantly bitter flavor. They stand up well to crunchy walnuts and sweet-tart...
Author: Martha Stewart
Author: Martha Stewart
The sweet-tasting squash is counterbalanced with the salty cheese and tangy arugula in this salad.
Author: Martha Stewart
Blood oranges bring an earthy tartness, whereas Cara Caras offer a sweeter spin. Juicy and refreshing, both are the perfect match to the salty cheese and...
Author: Martha Stewart
Asian pears are more similar to apples than to other pears. Their crisp, juicy flesh makes a sweet and surprising addition to any salad, but pairs especially...
Author: Martha Stewart
This healthy and refreshing salad is courtesy of chef Chris Bianco.
Author: Martha Stewart
Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios,...
Author: Martha Stewart
Author: Martha Stewart
Featuring the bright taste of herbs and the tartness of apple, this salad is a refreshing starter.
Author: Martha Stewart